Three Month Black Apple. Recipe
Make Three Month Black Apple. Recipe in just 72h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fermented Black Apple Base
Fermentation Starter & Flavoring
Finishing & Preservation
Method
Prepare Apples and Sugar Brine
- 1
Wash and core
Wash apples thoroughly. If you want wild yeast, do not wash; instead brush off debris and use organic unwashed fruit. Core apples and cut into quarters (leave skins on). Measure 6 cups by volume of cut apple pieces.
- 2
Make sugar solution
In a saucepan, combine the filtered water and granulated sugar. Heat gently, stirring until sugar dissolves completely. Bring to a gentle simmer for 2 minutes to sanitize, then remove from heat and cool to lukewarm (about 30–40°C / 86–104°F). Stir in lemon juice and kosher salt.
- 3
- 4
Start Fermentation
- 5
Inoculate
If using active champagne or wine yeast, rehydrate per package instructions (usually 5–10 minutes) and stir in 1 tsp of the rehydrated yeast into the jar so it's evenly distributed. If relying on wild yeast, skip this step.
- 6
Cover and ferment
Cover the jar with cheesecloth secured with a rubber band for an open ferment (capture wild yeast) or fit an airlock and lid for controlled fermentation. Place the jar in a cool, dark spot at 18–22°C (64–72°F).
- 7
Initial fermentation (first 7–14 days)
Check daily for bubbling and signs of fermentation. Gently press apples down to keep submerged and release trapped CO2. If using cheesecloth, skim any surface mould immediately—small surface yeasts are normal; large fuzzy mold requires discarding and restarting. Taste a small spoonful after a week to gauge sweetness and acidity.
Long-Term Aging (Three Months)
- 8
Secondary containment
After active bubbling reduces (usually 1–3 weeks), strain the liquid through a fine mesh or cheesecloth into a clean, sterilized jar, pressing the solids to extract as much liquid as possible. Reserve solids if you plan to re-use for pectin or vinegar, otherwise discard or compost.
- 9
Age
Return the strained liquid to a clean jar, add remaining spices if you want stronger flavor (optional), and top with the optional 60 ml neutral spirit to help preserve and deepen color. Fit a tight lid and store in a cool, dark place for 3 months. During the first month, check weekly for clarity and a small amount of sediment; avoid opening frequently to minimize oxidation. Over 3 months the liquid will darken to a deep 'black' mahogany and flavors will meld.
- 10
Optional clarification
If desired after aging, rack the liquid off sediment into another clean container using a siphon or by careful pouring through a coffee filter. You can cold-settle in a refrigerator 24–48 hours to help clarification.
Finish and Use
- 11
Bottle and seal
Once aged to your preference (three months recommended for 'Three Month Black Apple'), decant into sterilized bottles. If you didn't add spirit earlier, add 1–2 tbs of vodka or brandy per 500 ml to help preserve, or keep refrigerated and consume within weeks.
- 12
Serving suggestions
Serve chilled as a digestif, use as a mixer in cocktails, or drizzle a small amount over ice cream or roasted desserts. Store sealed in a cool dark place for up to a year if spirit-preserved; otherwise refrigerate and consume within 2–3 months.
- 13
Notes and troubleshooting
If you notice strong off-odors (rotten, putrid) or large fuzzy mold growth on the fruit during fermentation, discard and start again. Mild sour, alcohol, and apple aromas are expected. Adjust sugar next time for sweeter or drier results (more sugar = more alcohol/sweetness if yeast ferments).